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8 servings
Ingredients:
6 ears corn, husked and cleaned1 red bell pepper, seeded and diced1/2 red onion, diced1 medium tomato, diced1/3 cup extra virgin olive oil1/3 cup balsamic vinegar1 tablespoon minced garlicground black pepper to taste
Instructions:
Place the corn in a large pot with enough water to cover, and bring to a boil.Cook 5 minutes, until kernels are tender but crisp.Drain, cool slightly, and use a knife to scrape kernels from the cobs.In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic.Season with pepper.Chill 15 minutes before serving.
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